Recipes
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Halibut and Chips
Halibut takes fish and chips to a higher level of deliciousness! This recipe uses a light tempura batter to let the sweet flavor of halibut shine through. Hand-cut fries are double cooked for a crunchy brown exterior and baked potato interior.
The chips will hold well, so make them the first. The tempura batter works best when made immediately before frying. Prepare all dry ingredients and add the club soda right before frying the halibut.
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SRF Sheet Pan Fajitas
Easy Sheet Pan Fajitas can be prepped up to a day ahead and refrigerated, or quickly marinated at room temperature for 30 minutes before cooking. They cook in about 20 minutes and make a great weeknight meal. Our recipe includes a homemade fajita spice blend, but you could substitute 2 tablespoons of a prepared fajita rub or seasoning packet. Jalapeños are optional, but add a nice heat level to the marinade and finished fajitas.
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HOW TO COOK SALMON
Salmon is one of the most popular fish in the U.S. This top selling fish is known for its distinctive flavor, rich texture and health benefits. Salmon is an excellent source of Omega-3 fatty acids which are good for your heart, brain and eyesight.
Most of all, salmon is just plain delicious. Discover more about the types of salmon and how to prepare this amazing fish.
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Pan Seared Halibut with Lemon-Caper Butter
Pan seared Northwest Pacific Halibut with a lemon and caper butter sauce cooks quickly in one pan for easy cleanup. The rich pan sauce has a brightness from the lemon and fresh herbs, with a nice briny pop from the capers. Serve over pan sautéed asparagus or with your favorite vegetables for an easy meal that cooks in under 10 minutes. Because of the acidity in the sauce, it’s best to use a non-reactive skillet for this recipe.
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Pork Tenderloin Fried Rice
Look no further than Pork Tenderloin Fried Rice for a complete meal-in-a-bowl that also lends well to meal-prepping. While Snake River Farms American Kurobuta Pork Tenderloin is roasting in the oven, sauté onions and garlic with frozen peas and carrots (the perfect time-saving tip!) before adding rice, scrambled eggs and a splash of soy sauce. All that’s left to do is stir in the diced pork tenderloin then serve. Bonus: Leftovers reheat like a breeze!
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Easy Oven-Baked Ribs
Low and slow is the secret to meltingly tender, fall-off-the-bone ribs. Snake River Farms American Kurobuta Spare Ribs need little more than a shake of seasoning and a sprinkle of brown sugar to transform into the ultimate family-friendly meal. After baking in the oven, the ribs are brushed with barbecue sauce and then set under the broiler for an added blast of heat. This recipe guarantees maximum flavor with minimum fuss (and cleanup!).
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30-Minute Beef and Veggie Stir-Fry
Grab your knife and start the clock for fast food, Snake River Farms style! New York Strip Slices are the star of the stir-fry show, cooking up in mere minutes alongside broccoli florets, bell pepper strips, baby corn and sugar snap peas. A quick-fix garlicky soy sauce bubbles until thick and syrupy, leaving you with only one decision to make: Will you serve this 30-minute dinner winner over rice or noodles?
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Short Rib and Poblano Enchiladas
Smoked Short Ribs are transformed into delicious homemade enchiladas with roasted poblano and tomatillo green sauce, and stuffed with cheese and roasted peppers. They can be prepped in advance and baked just before serving. This is a great way to use cooked short ribs for a family meal. You could substitute a store-bought green enchilada sauce, but this one is worth the effort of roasting the ingredients and simply blending them together in a blender or food processor.
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Smoked Short Ribs
American Wagyu Short Ribs smoked slow and low in this simple no-spritz, no-wrap recipe. They are trimmed and seasoned with SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt, or simply salt and pepper. By simply cooking these plate short ribs at a consistent temperature, they transform into the most tender and beautiful cut that can be enjoyed on their own or transformed into an array of elegant main dishes.
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Kurobuta Pork Spare Ribs with Salsa Roja
This recipe was inspired by a conversation with my partner, who is originally from Guadalajara, Mexico, and a comment he made about how he loves dishes that explore the subtleties of Mexican flavor combinations and ingredients.
The tangy sweetness of pineapple juice in the brine accents the flavor of the pork, while playing off of the fruity brightness of guajillo chiles, spices like oregano and cumin, and the mild nuttiness from smoking with pecan, hickory, and oak.
Chef Katy Osuna trained at the International Culinary Center in California and did her externship at the Michelin starred Plumed Horse in Saratoga and worked for a year and a half as a chef de partie at Three-Michelin-Star Manresa. “Be a Girl” season one of her podcast “Copper & Heat” focuses on the experience of being a woman working in fine dining kitchens and won the 2019 James Beard Foundation Broadcast Media Award for Best Podcast.
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Ribeye Filets with Bone Marrow Bordelaise
Bordelaise is already an unctuous sauce, rich with beef and red wine flavors. Adding bone marrow takes it to a whole new level. This recipe takes you through the process of making a bordelaise from start to finish, starting with making the beef stock from scratch with roasted marrow bones, as well as other beef bones for maximum beefy flavor. It’s a long process, but well worth the time you invest.
If you don’t have the time or patience to tackle the whole process, skip ahead in the recipe and purchase a demi-glace from a local butcher. But beware of using store-bought beef stock to make your own, as the salt content will not reduce well.
Chef Katy Osuna trained at the International Culinary Center in California and did her externship at the Michelin starred Plumed Horse in Saratoga and worked for a year and a half as a chef de partie at Three-Michelin-Star Manresa. “Be a Girl” season one of her podcast “Copper & Heat” focuses on the experience of being a woman working in fine dining kitchens and won the 2019 James Beard Foundation Broadcast Media Award for Best Podcast.
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Sous Vide Porterhouse with Spanish Piquillo Pepper Salad
A Wagyu Porterhouse steak is a thing of beauty, and you don’t want to take any chances when it comes to getting it cooked just right. Cooking sous vide allows you to control the exact temperature and doneness of a steak, ensuring your steak is perfect every time. Applying the smoky, Spanish-inspired spice rub after the steak has been sous vide, but before it’s been browned, allows for maximum flavor.
A simple, piquillo pepper salad with a sherry vinegar dressing, is the wonderful foil to the tender steak, cutting through the richness with its garlicky sherry vinaigrette. Jarred or canned piquillo peppers can be found in many grocery stores, or easily ordered online. They have a distinctive flavor, with a hint of sweetness, but no heat. If they are unavailable, roasted red peppers can be substituted.
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PICANHA STEAK WITH RED CHIMICHURRI AND GRILLED VEGETABLES
The Brazilian Picanha might just be one of the most underrated steaks (with the additional perk of it being priced great for small groups too!). Not only is this cut of meat the perfect ratio of meat-to-fat-cap, but it even looks photogenic too. After all, Brazilians have always been ahead of the curve on charm. Drizzle this steak with a little chimichurri sauce (dare I say you try our red version?) and this recipe will keep you coming back again and again. A perfect summer staple. Who needs take-out when you can travel around the world with SRFs?
